Peach Coffee Cake

Some days just call for a slice of something homemade — something that smells sweet while it bakes and makes you smile before you even take a bite.

For me, that’s a good Peach Coffee Cake. Soft, fluffy cake. Juicy chunks of real peaches hiding inside. And a buttery cinnamon crumble that’s honestly hard not to pick off and eat before the cake even cools.

I’ve baked a lot of cakes over the years, but this one? It always feels special without making a huge fuss. No fancy steps.

No weird ingredients you have to hunt down. Just simple, good baking that anyone can pull off — even if it’s your first time in the kitchen.

Every bite is a little moment of happiness. The peaches stay juicy and sweet, the cake stays tender for days (if it even lasts that long), and the drizzle of vanilla glaze over the crumb topping ties it all together like a ribbon on a gift.

If you love the idea of real, honest baking that doesn’t take all day, you’re going to love making this with me.

I’ll show you exactly how to get it just right, from the crumbly topping down to the golden edges of the cake. And trust me — you’re going to want to keep this recipe close.

Table of Contents

Peach Coffee Cake Recipe

Ingredients

For the Cake:

1 ½ cups (195g) all-purpose flour (sifted)
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon fine salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup (120ml) whole milk, room temperature
1 ¼ cups fresh ripe peaches, peeled and diced (about 2 medium peaches)

For the Cinnamon Crumb Topping:

⅔ cup (85g) all-purpose flour
⅓ cup (70g) light brown sugar, packed
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon fine salt
4 tablespoons (60g) unsalted butter, melted

For the Vanilla Glaze:

½ cup (60g) powdered sugar, sifted
1–2 tablespoons milk
½ teaspoon pure vanilla extract

Instructions

Preheat your oven to 350°F (175°C).
Lightly grease a 9×9-inch (23×23 cm) square baking pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
In a medium bowl, mix the flour, brown sugar, cinnamon, nutmeg, and salt.
Pour in the melted butter and stir with a fork until it forms large, moist crumbs. Set aside.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, using a handheld or stand mixer, cream the butter and sugar together on medium speed until light, pale, and fluffy (about 2–3 minutes).
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl.
Beat in the vanilla extract.
With the mixer on low speed, add the flour mixture in three additions, alternating with the milk in two additions (starting and ending with flour). Mix just until combined—do not overmix.
Gently fold in the diced peaches with a spatula.
Spread the batter evenly into the prepared pan using an offset spatula.
Evenly sprinkle the crumb topping over the batter. Break up any extra-large crumbs if needed.
Bake in the preheated oven for 40–45 minutes or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine, but no wet batter).
If the crumb topping is browning too quickly toward the end, loosely tent the pan with aluminum foil.
Remove the cake from the oven and let it cool in the pan on a wire rack for about 30 minutes.
Use the parchment overhang to lift the cake out of the pan and allow it to cool completely on the rack.
In a small bowl, whisk together the powdered sugar, vanilla, and 1 tablespoon of milk. Add an extra tablespoon of milk only if needed to achieve a thick but pourable consistency.
Drizzle the glaze over the cooled cake in a zigzag pattern using a spoon or a piping bag with a small tip.
Slice into squares and enjoy! The cake is soft, buttery, and packed with juicy peach flavor under a rich cinnamon crumb and sweet vanilla glaze.
Use fresh ripe peaches for the juiciest flavor. If out of season, you can substitute with drained canned peaches, but fresh is best.
Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature for smooth batter and even baking.
Stir the topping just enough to create some larger crumbles—it gives that bakery-style texture.
Store leftovers tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days. Warm slightly before serving for best taste.

How Do You Keep Peach Coffee Cake Moist?

Keeping peach coffee cake soft and moist isn’t hard if you follow some simple steps:

Use fresh, juicy peaches: Dry peaches can make the cake dry from inside.
Do not overbake: Bake just until a toothpick comes out clean – no longer.
Measure flour correctly: Use the spoon and level method so the cake doesn’t get heavy.
Add a little yogurt or sour cream: Just 2 tablespoons in the batter helps keep it moist.
Store properly: Always cover the cake well so air doesn’t dry it out.

Why Did My Crumb Topping Sink Into The Cake?

If your crumb topping disappears into the cake, it could be because of a few reasons:

Batter too thin: A runny batter can’t hold the topping up.
Topping too heavy: Too much butter or big crumbs can sink easily.
Cake rested too long before baking: Letting the batter sit can cause it to absorb the topping.
Oven not hot enough: Always preheat the oven fully before baking.

Can I Make Peach Coffee Cake Without Eggs?

Yes, you can bake a soft and tasty peach coffee cake without using eggs. Here are some simple swaps:

Use yogurt: ¼ cup plain yogurt for each egg.
Use mashed bananas: ¼ cup mashed ripe banana for each egg.
Use unsweetened applesauce: ¼ cup applesauce for one egg.

How Do You Make Crumb Topping Extra Crunchy?

Want a crumb topping that really crunches when you bite it? Here’s how:

Use cold butter: Cut cold butter into the dry ingredients for bigger crumbs.
Don’t overmix: Just mix until crumbs form – no more.
Chill before baking: Put the cake with topping in the fridge for 15 minutes before baking.
Use brown and white sugar: A mix gives better crunch and color.
Bake until golden: Make sure the topping looks nicely brown and crisp before taking out.

Can I Use Buttermilk Instead Of Milk In Peach Coffee Cake?

Yes, you can easily swap buttermilk for milk and it might even make your cake better:

Softer crumb: Buttermilk makes the cake extra soft and tender.
Better flavor: It gives a little tangy flavor that matches peaches well.
Use same amount: Replace milk with the same amount of buttermilk.

Why Is My Peach Coffee Cake Dry?

If your peach coffee cake turns out dry, these are the most common reasons:

Overbaking: Even a few minutes extra in the oven can dry out the cake.
Too much flour: Packing flour into the cup gives too much and dries the batter.
Old peaches: Using peaches that aren’t juicy can make the cake less moist.
Batter overmixed: Mixing too long can make the cake heavy and dry.

Can I Make Peach Coffee Cake Gluten-Free?

Yes, you can enjoy peach coffee cake even without regular flour. Here’s what to use:

Use gluten-free all-purpose flour: Choose a blend that says “1:1 replacement.”
Add a little extra moisture: Gluten-free flours sometimes need a tiny bit more milk.
Do not overmix: Stir just until ingredients are combined.

What Size Pan Should I Use For Peach Coffee Cake?

Choosing the right pan makes a big difference in how your cake bakes:

Use a 9×9-inch square pan: Best for thick, fluffy slices.
Use an 8×8-inch square pan: Cake will be slightly taller and take a few minutes longer to bake.
Use a round 9-inch pan: Works if you don’t have a square one, but check for doneness earlier.

Can You Freeze Peach Coffee Cake?

Yes, freezing peach coffee cake is easy if you do it right:

Cool completely: Make sure the cake is not warm before freezing.
Wrap tightly: Wrap the whole cake or individual slices in plastic wrap first.
Double protection: After plastic wrap, put in a freezer-safe bag or container.
Label it: Write the freezing date so you know when you packed it.
Freeze up to 2 months: Thaw overnight in the fridge when ready to eat.

What Is The Best Way To Store Peach Coffee Cake?

If you want your peach coffee cake to stay fresh and tasty for longer, here’s what you should do:

Cool the cake fully: Never store warm cake or it will turn soggy.
Wrap tightly: Use plastic wrap or keep in an airtight container.
Keep at room temperature: Store on the counter for up to 2 days.
Refrigerate for longer: If you need to keep it fresh for up to 5 days, store in the fridge.